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鲜切果蔬贮藏保鲜技术研究进展

Li-lin CHENG,Bo WU,Hai-jun YUAN,Meng-ran HOU,Chang-feng ZHANG,Yu-chi He

Science and Technology of Food Industry（2019）

Cited 6|Views2
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Abstract
鲜切果蔬以其新鲜度高、方便、安全等优点,深受消费者的喜爱,但鲜切果蔬在贮藏、销售过程中的品质下降严重影响了其商业价值,保鲜技术的应用可有效减缓品质的下降,保证其产品的商业价值.本文重点介绍了鲜切果蔬的保鲜技术,主要包括物理保鲜、化学保鲜、生物保鲜等,以期为今后更深入地研究提供借鉴与参考.
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Key words
preservation technology,quality,shelf-life,fresh-cut fruits and vegetables
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